Chiles Rellenos (Stuffed Poblano Chiles)

Chiles Rellenos (Stuffed Poblano Chiles)

1.00

Chiles rellenos, or stuffed poblano chiles, are one of those dishes that boarders between spicy and mild with a hidden treasure of melted cheese tucked inside. Personally speaking, I find them to be on the spicier side but I’m kind of a wimp when it comes to spicy food. However, if you are like me, consider a side of rice, beans and Mexican crema to help “tone” down the kick.

3. Using the back of a knife, the non-blade side, or a dry paper towel, gently scrape away the char and top layer of skin from each poblano.

4. Laying the poblanos on your cutting board, use a sharp knife to cut a “T” just under the stem across the top and straight down to the bottom of the chile. Using your hands, open the poblano, like a dual fold book, and remove the seeds. I like to run the inside under cold water to help remove all the seeds. Repeat with the remaining poblanos.